I already made almond feta, and I'm just going to skip the parmesan. I always use cultured coconut milk instead of buttermilk, so that's the plan there. I'm just not sure which egg replacer would be best in this application. I'm leaning towards blended silken tofu, but wasn't sure if that would bind enough. Would flax eggs be better? Worse? One flax egg and one tofu egg just to be safe? I don't know, I'm much better at veganizing baking than something like this.

This kinda reminds me of a fritatta, and every vegan fritatta recipe I've seen calls for tofu in place of the eggs. Seems to me that would work best - blend it up until it's liquidy and away you go. Looks tasty, let us know how it turns out!

_________________She eats a paleo diet, just like the whiskey-and-bacon-eating australopithecans before her. - annak

So the final verdict is, it was really good. A bit under salted, but I should have known to add more salt if I was omitting the parmesan, so that's my fault. I was going to a spanakopita feel but in a casserole, and since I love dill in my spanakopita, I will add dill next time along with a bit more salt. But it's definitely a make again. Thanks for the help.